Lightly salted and air dried the night before, these are the crispiest oven roasted chicken wings.
Start by prepping the wings the day before cooking. Spray a baking rack with non stick cooking spray and place on baking sheet. Pat wings dry and lightly salt with a sprinkle of kosher salt on both side. Place skin side up on baking rack. Set sheet pan uncovered in refrigerator on an empty shelf.
The following day, when chicken wings skin has turned translucent, roast at 400 degrees for 40 minutes on rack placed in top third of oven.
Heat butter and hot sauce together and toss in a large mixing bowl with hot wings. Serve with ranch dressing, blue cheese crumbles, carrots, and celery.